不同清洗水结合使用对鲜切胡萝卜及菠菜的清洗效果研究  

Study on the Inhibiting Bacterium Effect of Different Washing Methods Used in Combination on of Fresh-cut Carrot and Spinach

作　　者：王丹[1] 张向阳[1,2] 马越[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室,北京100097 [2]北京农学院食品科学与工程学院,北京102206

出　　处：《食品工业》2015年第7期1-4,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-25);北京市农林科学院科技创新能力建设专项(KJCX20140204);果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)

摘　　要：以鲜切胡萝卜及菠菜为研究对象,分析比较去离子水、臭氧水和碱性电解水与次氯酸钠结合使用的抑菌效果。采用平板计数法测定去离子水、臭氧水和碱性电解水与次氯酸钠结合使用单次及多次循环清洗后鲜切胡萝卜及菠菜的菌落总数。研究结果表明,不同清洗水结合使用能够显著提高次氯酸钠的杀菌效果。单次清洗时,碱性电解水与次氯酸钠结合使用效果最好,多次循环使用,臭氧水与次氯酸钠结合展现出稳定的强抑菌能力。The fresh-cut carrot and spinach were used as materisto study the inhibiting bacteria effect of different washing meth- ods including deionized water, ozone water, alkaline electrolyzed water and sodium hypochlorite used in combination. Standard plate counting method was used to analysis the removal bacteria ability of sanitizer after single and multiple times used. The results showed that different washing agents used in combination increased the inhibiting bacteria effect of sodium hypochlofite. Alkaline electrolyzed water used in combination with sodium hypochlorite exhibited the best effect when agents washed for single time, while ozone water used in combination with sodium hypochlorite displayed the best effect when agents washed for multiple times.

关 键 词：鲜切胡萝卜 鲜切菠菜 臭氧水 电解水 次氯酸钠 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]